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Stuffed Pickled Peppers

Here's how you make Stuffed Pickled Peppers
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  • Servings: 12
  • Prep: 1h
  • Cook: 241m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 12 medium green peppers
  • 2 cups cabbage, finely-chopped
  • 1 cup onion, chopped and peeled
  • 1/2 cup green pepper, chopped
  • 1/2 cup sweet red pepper, chopped
  • 1/2 cup celery, chopped
  • 1 tablespoon mustard seeds
  • 1/2 tablespoon celery seed
  • 1/4 cup horseradish, fresh grated
  • Or
  • 1/4 cup prepared horseradish
  • 1/4 cup salt
  • 1/4 cup brown sugar ( packed)
  • 1 pint cider vinegar
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • PICKLING BRINE
  • 3 pints cider vinegar
  • 1 quart water
  • 1/2 cup salt
  • 1 tablespoon celery seed
  • 1 1/2 tablespoons mustard seeds
  • 4 tablespoons whole cloves
  • 2 tablespoons whole allspice
  • 3 inches cinnamon sticks, broken
  • 2 mace blades
  • Olive oil (1/2 cup per jar)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.

  • Step 2: Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.

  • Step 3: Drain and let cool. Combine chopped vegetables.

  • Step 4: Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.

  • Step 5: Stuff into peppers , do not pack too tightly.

  • Step 6: Place tops on peppers.

  • Step 7: Tie in place with cotton string.

  • Step 8: Place peppers in wide mouth jars or stone crock.

  • Step 9: Heat together in a agate or enamel kettle all of the brine ingredients except the oil.

  • Step 10: Bring this mixture to a boil; pour over stuffed peppers.

  • Step 11: Let cool.

  • Step 12: To each 3 peppers in a jar or crock add about half cup olive oil.

  • Step 13: Cover Let stand in a cool place 10 days or longer before serving.

  • Step 14: To serve remove string, drain peppers.

  • Step 15: Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.

  • Step 16: Serving Size: 1 (447 g)

  • Step 17: Servings Per Recipe: 12

  • Step 18: Calories 188.8 Calories from Fat 62 33%

We hope you enjoy this recipe!

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